When I’m craving something hearty but still want to keep it light on the carbs, this lasagna stuffed chicken is my go-to.
It captures all the rich, cheesy, herby goodness of traditional lasagna—just without the pasta. Perfect for cozy weeknights or meal prep days.
Why I Love This Recipe
It blends two favorites—lasagna and stuffed chicken—into one comforting dish.
You get juicy, seasoned chicken with creamy ricotta inside and bubbly mozzarella on top.
It looks impressive but is surprisingly easy to put together!
What You’ll Need (Ingredient Highlights)
Chicken Breasts: Medium-sized works best—easy to slice and stuff.
Ricotta & Parmesan: The creamy, cheesy heart of the filling.
Egg & Italian Seasoning: For binding and adding that lasagna flavor.
Marinara & Mozzarella: The classic topping combo, melted and delicious.
Fresh Basil: Adds a bright, herby finish before serving.
Pro Tips Before You Start
Slice carefully to avoid cutting all the way through—just a pocket.
Let the ricotta mixture rest for a few minutes to thicken before stuffing.
Use a thermometer to ensure the chicken is fully cooked (165°F).
How to Make Lasagna Stuffed Chicken
Step 1: Prep Oven
Preheat your oven to 400°F (200°C).
Step 2: Mix the Filling
In a bowl, mix together ricotta, Parmesan, egg, Italian seasoning, kosher salt, and black pepper until well combined.
Step 3: Season the Chicken
Sprinkle salt and pepper on both sides of each chicken breast and gently pat to help it stick.
Step 4: Cut the Chicken
Using a sharp knife, slice each chicken breast lengthwise to create a pocket.
Be careful not to cut all the way through.
Step 5: Add Marinara Inside
Spoon a bit of marinara into each pocket and spread evenly with the back of a spoon.
Step 6: Stuff with Ricotta Mixture
Fill each chicken breast with the ricotta mixture, dividing it evenly.
Step 7: Assemble in Baking Dish
Place the stuffed chicken into a baking dish and pour the remaining marinara over the top.
Step 8: Add Mozzarella
Sprinkle shredded mozzarella over each stuffed chicken breast.
Step 9: Bake
Bake in the preheated oven for 35 minutes, or until the internal temperature reaches 165°F and the cheese is bubbly.
Step 10: Serve
Garnish with fresh basil and serve warm.
What to Serve It With
I love pairing this with garlic-roasted broccoli, steamed zucchini, or a big leafy salad.
It’s also delicious over cauliflower mash or even a small side of quinoa if you’re not strictly low-carb.
Variations / Substitutions
Replace ricotta with cottage cheese or a mix of cream cheese and Parmesan.
Add sautéed spinach, mushrooms, or kale to the filling.
Use store-bought or homemade marinara depending on your preference.
Storage & Leftovers
Keep any leftovers in an airtight container in the fridge for up to 3 days.
Reheat in the oven at 350°F for 10–15 minutes until warmed through.
You can also freeze individual portions—just thaw and bake when ready to enjoy.
FAQs
Can I prep this the day before?
Yes! Assemble everything, cover, and refrigerate overnight. Bake just before serving.
Can I freeze this dish?
Absolutely. Freeze after baking or before—just thaw in the fridge and bake until heated through.
Is this recipe keto-friendly?
Yes, it’s naturally low in carbs and high in protein—ideal for keto meals.
What can I use instead of ricotta?
Cottage cheese or a cream cheese blend works well as a substitute.
Can I use boneless thighs instead of breasts?
Yes, but they may be harder to stuff. Adjust cook time as needed.
How do I avoid dry chicken?
Don’t overbake and use a thermometer to check for doneness at 165°F.
Can I add other seasonings?
Of course—red pepper flakes, garlic powder, or oregano are great additions.
Final Thoughts
This lasagna stuffed chicken is pure comfort in every bite. It’s rich, flavorful, and feels indulgent without the carbs.
Whether you’re feeding a family or prepping for the week, this recipe is sure to become a favorite.
Lasagna Stuffed Chicken Bake
Ingredients
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 1 tablespoon Italian seasoning
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 2 cups marinara sauce use low-carb if preferred
- 1 cup shredded mozzarella cheese
- 5 medium chicken breasts
- Fresh basil or parsley for garnish
Instructions
- Preheat oven to 400°F (200°C). Grease a baking dish.
- In a bowl, combine ricotta, Parmesan, egg, Italian seasoning, salt, and pepper.
- Stir until smooth.
- Season chicken breasts with salt and pepper. Pat lightly.
- Slice each breast horizontally to create a pocket.
- Spoon a bit of marinara into each pocket and spread evenly.
- See full steps with tips & photos → https://mischacrossing.com/lasagna-stuffed-chicken/
